How To make Curry Halibut Stroganoff
2 tb Butter
1/4 c Chopped onion
1 ts Curry powder
8 oz Halibut (cooked and flaked)
1 cn Cream of Chicken soup
1/2 c Plain yogurt
1/2 c Milk
1/2 ts Lemon juice
Saute chopped onion and curry powder in butter. Stir in can of chicken soup, yogurt, milk, lemon juice and halibut. Serve over rice or noodles. Garnish with tomato slices and parsley, or chopped unsalted peanuts, currants and chutney. Serves 4-6 (depending on serving portions). Source: Alaska Seafood Cookbook Reprinted by permission from the Alaska Seafood Marketing Institute
How To make Curry Halibut Stroganoff's Videos
My Award Winning Fish Pie Recipe
This is how to make my Fish Pie with Cheesy Mash. This Fish Pie recipe has been handed down through generations.
Nothing beats a creamy fish pie for some hearty comfort food. Its soo good it was my winning dish when cooking on stage at Big Feastival!
Full recipe for the fish pie:
Use one of these for the perfect mash:
Ingredients for the Fish Pie:
2 1/2 lbs (1 kg) floury potatoes - such as maris piper, peeled and chopped into large chunks
3 tbsp butter
3 tbsp double heavy cream)
large pinch of salt and pepper
2 1/2 cups (600ml) full fat milk
2 boneless salmon fillets
1-2 boneless cod or haddock fillet
15 king prawns shrimp these can be cooked or raw (make sure they're de-veined)
2 tbsp plain/all-purpose flour OR 2 tbsp cornflour mixed with 2 tbsp cold water for gluten free
1 1/2 cups (150g) packed grated mature cheddar cheese
To serve:
1 tbsp chopped chives
Peas
Sweetcorn
#comfortfood #recipes #pie
Smoked Haddock with Dugléré Sauce Recipe | Rick Stein
How to cook smoked haddock. This is classic French cookery at its best. Watch as Rick pairs a fillet of smoked haddock with a rich, chicken stock and butter sauce called dugléré.
Order the freshest catch from Stein's Online Fishmongers and find more Rick Stein recipes on our website: rickstein.com
Healthy Appetite - 8 - Tandoori Spiced Halibut With Cucumber And Sauteed Potatoes By Gordon Ramsay
For The Tandoori Curry Paste:
1 large knob fresh ginger
3 garlic cloves
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp salt
1 tsp hot chilli powder
1/2 tsp turmeric
2 tbsp sweet paprika
2 tsp garam masala
1/2 lemon (juice only)
1 tbsp tomato purée
2 tbsp groundnut oil
For The Halibut:
4 skinned halibut fillets (about 150 g each)
1 tbsp tandoori paste
1 tbsp olive oil
1 tsp caster sugar
2 cucumbers
1 15O g tub natural yoghurt
1 handful fresh mint (leaves only)
1 lemon (juice only, 1 squeeze)
2 tbsp groundnut oil
For The Sautéed Potatoes:
6 medium potatoes (King Edwards or Maris Piper)
2 tbsp olive oil
1/2 tp turmeric
salt and pepper
1 tsp black mustar seeds
1 knob butter
Difficulty: Intermediate
Time: 30 minutes
CREAMY FISH FILLET / quick & easy recipe
CREAMY FISH FILLET
INGREDIENTS:
150 grams boneless fish
1 egg
1 tsp cornstarch
2 cloves garlic,minced
1/2 cup fresh milk
1 -2 tsp all purpose flour
parsley
water
1/4 cup of cooking oil
salt & black pepper to taste
enjoy!!!
Seafood chowder ???? #shortvideo
Ingredients:
- 4 sticks celery, diced
- 2 small brown onions, diced
- 2 corn cobs, corn removed
- 20g butter
- 3 potatoes, diced - keep the skin on
- 1 tbsp old bay
- 2 bay leaves
- 500ml fish stock
- 750ml milk
- 80g flour
- 600g fish (use what’s good - white fish, salmon, prawns, scallops all work well)
- Parsley, chiffonaded
- Salt and pepper to taste
- Brioche to serve
Method:
1. Add the butter to a large pot over a medium-high heat
2. Once melted, add the celery and onions and sauté for 4-5 minutes
3. Season with salt and pepper and add the old bay
4. Next, add the potatoes and fish stock
5. In a separate bowl, whisk the flour into the milk
6. Add the corn to the pot, followed by the milk
7. Bring to a simmer and cook over a medium-low heat for 15 minutes, stirring frequently
8. Add the raw fish to the pot and simmer on low for 10 minutes
9. Finish with the parsley and serve with toasted Brioche bread
Cod that melts in your mouth! | Chef Jean-Pierre
Hello There Friends, We have had plenty of requests for International dishes! Today Chef Jean-Pierre demonstrated a more Asian style Poached Cod dish that is sure to amaze your taste buds! Come learn all the cool tips and tricks Chef has to offer in this video and try to make this for yourself, you will not be disappointed! Let me know what you think the comments below.
RECIPE LINK:
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PRODUCTS USED BY CHEF:
❤️ Microplane Grater:
❤️ Tangerine Balsamic Vinegar:
❤️ Toasted Sesame Oil:
❤️ Acacia Honey:
❤️ Laser Thermometer:
❤️ Instant read Thermometer:
❤️ Silicone Spatulas Set of 3:
❤️ Silicone Baking Mat:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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